Broccoli-Bacon Salad
Recipe from
EatingWell
A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.
Servings:
6 servings, 1 scant cup each
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
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1 clovegarlic, mincedsee savings
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1/4 cuplow-fat mayonnaisesee savings
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1/4 cupreduced-fat sour creamsee savings
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2 teaspoonscider vinegarsee savings
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1 teaspoonsugarsee savings
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4 cupsfinely chopped broccoli crowns, (see Tip)see savings
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1 8-ounce cansliced water chestnuts, rinsed and choppedsee savings
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3 slicescooked bacon, crumbledsee savings
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3 tablespoonsdried cranberriessee savings
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Freshly ground pepper, to tastesee savings
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Directions
1.
Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.
Tips:
Tip: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Nutrition information
Per serving: Calories 89, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 8 mg, Sodium 200 mg, Carbohydrate 12 g, Fiber 3 g, Protein 4 g, Potassium 193 mg. Daily Values: Vitamin A 30%, Vitamin C 70%. Exchanges: Vegetable 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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